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Sweet & Sour Sausage

 Sweet & Sour Sausage
Get dinner on the table in no time with this yummy twist on sweet and sour using smoked sausage. “We always keep Polish sausage in the freezer for this fast-fixing meal on busy nights.”—Carol Matthews, Lima, New York
4 ServingsPrep/Total Time: 20 min.


  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup apricot preserves
  • 2 teaspoons cornstarch
  • 1 tablespoon cider vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound smoked Polish sausage, cut into 1/2-inch slices
  • 1 large onion, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 tablespoon canola oil
  • Hot cooked rice


  • Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a
  • small bowl, combine the preserves, cornstarch, vinegar, soy sauce,
  • ginger and reserved juice.
  • In a large skillet, saute the sausage, onion and pepper in oil until
  • vegetables are tender. Add sauce mixture and pineapple. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with
  • rice. Yield: 4 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 557 calories, 34 g fat (11 g saturated fat), 81 mg cholesterol, 1,216 mg sodium, 50 g carbohydrate, 2 g fiber, 15 g protein.

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Sweet & Sour Sausage (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.